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Last fruit of the season, heirloom tomatoes make there way to our black rice recipe today.

Succulent shrimp adorn black rice that explodes with flavour.

The complexities of the various eggplant will give a depth of flavour to our rice.

Imagine the tomato salad this would make?

The Recipes!

Crevette Au Sel De Mer (Shrimp with Sea Salt)

1 1/2 lb of large-extra large shrimp or prawn
1 cup of corn meal
1 1/2 teaspoons of sea salt
2 large eggs
1/2 cup of flour
Extra-virgin olive oil for frying (appx. 1/4 cup)
Finely chopped basil ( appx. 1 1/2 tablespoons)
Once shrimp is peeled, dip in flour, then the egg ( which was beaten in a bowl with a tablespoon of cold water), then cornmeal which had the salt added to it. Place all shrimp on a large platter and heat up olive oil in a large skillet on low-medium heat. Cook each shrimp 3 minutes on each side and grind fresh pepper on shrimp immediately after removing from pan. Top with finely chopped basil.

Seafood Black Rice

1 1/2 cups of rinsed black rice
3 cups of water
2 cups of finely chopped (heirloom if you can find them) tomatoes.
2 cups of chopped eggplant (specialty eggplant like Japanese will add a depth of flavour)
1 very large or two medium onions
2 teaspoons of butter
2 slightly heaping teaspoons of chicken stock (as seen in video)
1 lb of sea scallops
1 lb of calamari, chopped (as in video)
Saute chopped onion in a LARGE pan or pot (as seen on my video). When golden, add chopped tomato and eggplant and cover. After sauteing for 15 minutes on a low-medium heat, add water, rice and chicken stock. Continue cooking in covered pan, stirring occasionally for an additional 35 minutes. Uncover pan and allow to excessive moister to evaporate. This can take an additional 10 minutes or so. Add chopped or whole sea scallops and chopped calamari and cook for an additional 7 minutes, stirring occasionally. Serve immediately with pan fried shrimp ( above recipe) on top.

Succulent shrimp are front and center to a canvas that has more flavour and complexities tan a ’52 Latour.


Author deniebernier

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